We finally got our snow day in the PNW and man, does that make me hungry! It’s hard work playing in the snow all day. The creamy roasted parsnip soup is loaded in Vitamin C and super filling. Top it with crispy fried shallots or your favorite toppings like bacon or chives.
Roasted Parsnip Soup
- 1-2 tbsp olive oil
- 1 medium yellow onion, quartered
- 5 large parsnips, peeled and rough chopped
- 2 tbsp butter
- 2 cup celery, sliced
- 1 bunch rainbow carrots, sliced
- 2 tbsp garlic, minced
- 8 cups chicken broth
- 3 sprigs thyme
- 1 cup heavy cream
- Preheat oven to 350 degrees
- Place parsnips and onion on sheet pan and drizzle with olive oil. Place in oven and roast for about 45 minutes or until golden in parts and able to pierce with a fork.
- In a soup pot over medium high heat, saute celery, carrots and garlic in butter until softened, abut 5 minutes.
- Add roasted parsnips and onion to soup pot, cover with chicken broth and add thyme sprigs.
- Simmer for 30 minutes.
- Season with salt and pepper to taste.
- Using an immersion blender (pour into regular blender and pulse if not using immersion) blend until fairly smooth. Add cream and simmer for another 5-10 minutes.
- Top with crispy fried shallots or chives, bacon, etc.
Crispy Fried Shallots
- Thinly slice 3-4 large shallots. Place in a bowl and cover with buttermilk. Let soak for 30 minutes. (No buttermilk? It’s o.k. just mix 1 cup milk with 1 tbsp. white vinegar)Remove shallots from buttermilk and toss in 1 cup flour. Pan fry in vegetable oil over high heat until golden brown. Remove and drain.